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Mutton (Tender Goat Meat) Kala Bhuna
Mutton (Tender Goat Meat) Kala Bhuna

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We hope you got insight from reading it, now let’s go back to mutton (tender goat meat) kala bhuna recipe. You can cook mutton (tender goat meat) kala bhuna using 30 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Mutton (Tender Goat Meat) Kala Bhuna:
  1. Get 1 kg Mutton: Tender Goat Meat (Preferably from its Rann & Sina with Bones & Fats)
  2. Get 2 Cups Mustard Oil- For Cooking
  3. Get 2 tbsps Desi Ghee
  4. Prepare 2tsps Salt
  5. You need 1 Cup Plain Yoghurt (Well Beaten)
  6. Get 1-2 tsp Sugar (1/2 for caramelising & 1/2 to beat the curd with)
  7. Take 1 Cup Onions Sliced
  8. Prepare 1 Cup Onion Birista
  9. You need 1 tsp Coriander Powder
  10. Use 1 tsp Cumins Powder
  11. Take 1 tsp Bhuna Masala (Homemade)
  12. Take 1-2tsp Garam Masala Powder (Homemade)
  13. You need 1 tsp Turmeric Powder
  14. Provide 1.5 tsps Red Chilli Powder
  15. Provide 3-4 tbsps the 3G Paste (Ginger, Garlic & Green Chillies )
  16. You need 4-5 Green Chillies (Slit)
  17. You need 1 tsp Black Peppercorns (Freshly Cracked)
  18. Provide 3-4 Star Anise
  19. You need 4-5 Cubeb/Kabab Cheeni
  20. Prepare 3 Black Cardamoms
  21. Provide 6 Green Cardamoms
  22. Provide 4-5 Cloves
  23. You need 2 Bay Leaves
  24. Get 2 ” Cinnamon Sticks
  25. You need 1.5tsps Radhuni Spice/Wild Celery Seeds (Powdered)
  26. Get 1/2 tsp Nigella/Kalounji (Powdered)
  27. Use 3-4 Whole Dry Red Chillies
  28. Take 1/2 tsp Mace/Javitri (Powdered)
  29. Get 1/2 tsp Nutmeg/Jaifal (Powdered)
  30. You need 1/2 tsp Stone Flower/Dagar Phool
Steps to make Mutton (Tender Goat Meat) Kala Bhuna:
  1. Post washing the Mutton: Marinate the same with Curd, Salt, Sugar, Turmeric & Kashmiri Red Chilli Powders, 3G Paste, Black Peppers, Nutmeg & Mace Powders, Celery Seeds Powder, Bhuna Masala & Garam Masala Powders, a bit of Onion Barista & coat it well with your hands & put its cover & set aside for at least 3 hrs time (best is overnight)
  2. In a large vessel/pot: Heat the Mustard Oil over a Medium-High Heat & add into it all the whole dry spices & sauté for a minute & once its fine aroma’s released- then, add in the sliced onions, salt & sugar & well sauté until golden brown & the sugar’s caramelised in the process
  3. Now, add in the marinated mutton & Sauté & stir continuously until all well combined & some water’s released from it, at this point add in the 3G Paste, salt & sugar & rest of the remaining Masalas- Put on the lid of the pot & keep sautéing
  4. Let it slow cook for at least 1 hr & 45 mins time, just in between stir occasionally so as to avoid burning at the bottom of the pot/vessel…add in the Onion Birista now & keep stirring continuously but without putting on the lid of the pot- Allowing the excess remaining water to be dried up & if not sufficient water been released- Add in some boiling hot water to it & continue stirring
  5. In another frying pan : Add in the Ghee- Goes in it the rest of the sliced onions & the slit Green Chillies & sauté for about 2-3 mins time & when it releases its Classic Aroma- Add in the Radhuni & Kalounji (Both Powdered) & sauté for another 1-2 mins time
  6. Take a couple of cooked mutton from the large pot & mix with this ‘Bagar’ & mix until all well incorporated and then, transfer it to the large pot of cooked mutton again & keep stirring for another 5-6 mins time before putting off the flame by adding the remaining Onion Birist
  7. Finally, add in it another dollop of the desi ghee & give it a real nice & quick mix & cover the lid of the pot and allow it to sit on the hot oven- For at least, 30 mins time before serving
  8. Serve with Hot Plain Rice Basanti/Peas Pulao/ Fried Rice, Roti/Chapati/Nun/Kulcha/Puris/Rumali Roti/Lachha Paratha, etc.
  9. The traditional MUTTON KALA BHUNA is ready to dive into the relishable platters of one’s Lunch/Dinner Meal

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